Silky, Dreamy, and Effortlessly Keto!

Craving a dessert that’s both luxuriously rich and perfectly aligned with your low-carb lifestyle? Look no further! This Instant Pot Vanilla Bean Custard is pure magic. We’re talking a velvety smooth texture, speckled with real vanilla bean, that melts in your mouth. Forget complicated baking and water baths; the Instant Pot delivers flawless, creamy custard every single time. It’s the elegant, guilt-free treat you’ve been dreaming of, ready in under 30 minutes!

Ingredients

• (Total Time: 25 MIN| Serves: 4)
• 8 large eggs
• ¾ cup, 180ml unsweetened almond milk
• 1 ½ cup, 360ml heavy cream
• 1 tsp, 5ml vanilla extract
• 1 whole vanilla bean
• 4 tbsp, 48g Swerve, or other granulated erythritol

Instructions

1. Directions1. Prepare the Custard Base: Split the vanilla bean lengthwise and use the back of a knife to scrape out the precious seeds. In a large mixing bowl, combine the vanilla seeds, eggs, almond milk, heavy cream, vanilla extract, and Swerve.2. Mix and Pour: Using a hand mixer with a whisk attachment, beat the mixture on high speed for 2 minutes until smooth and well-combined. Pour the custard evenly into four 6-ounce ramekins. Tightly cover the top of each ramekin with a piece of aluminum foil.3. Set Up the Instant Pot: Pour 2 cups of water into the inner pot of your Instant Pot. Place the metal trivet at the bottom. Carefully arrange the foil-covered ramekins on the trivet.4. Pressure Cook: Secure the lid and turn the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 15 minutes on high pressure.5. Release and Cool: Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam release handle to the ‘Venting’ position. Once the pin drops, open the lid and gently remove the hot ramekins using tongs.6. Chill Completely: Allow the custards to cool to room temperature on a wire rack without removing the foil. Once cooled, transfer them to the refrigerator to chill completely for at least 4 hours, or preferably overnight, before serving.

Nutritional Information

• Per Serving:
• Calories: 309
• Total Fat: 27.3g
• Net Carbs: 2.3g
• Protein: 13.7g
• Fiber: 0.2g

Pro Tips

• for Perfect Custard
• For an ultra-silky texture, strain the custard mixture through a fine-mesh sieve before pouring it into the ramekins to catch any small bits of egg.
• Don’t skip the chilling time! Letting the custard set completely in the fridge for at least 4 hours is crucial for developing the best flavor and firm texture.
• To create a classic crème brûlée, sprinkle the chilled custard with granulated erythritol and caramelize the top with a kitchen torch just before serving.
• No vanilla bean? Substitute the bean and its seeds with 1 teaspoon of high-quality vanilla bean paste for a similar speckled appearance and robust flavor.

FAQ

Q: What can I use instead of a vanilla bean for this custard
A: If you don’t have a whole vanilla bean, you can easily substitute it with 1 teaspoon of high-quality vanilla bean paste. This will give you a similar speckled appearance and a robust vanilla flavor.

Q: How do I get an ultra-silky smooth keto custard
A: For the smoothest, silkiest texture, strain the custard mixture through a fine-mesh sieve before pouring it into the ramekins. This simple step catches any small bits of egg, guaranteeing a flawless result.

Q: Is it necessary to chill the custard for 4 hours
A: Yes, the chilling time is crucial. Allowing the custard to chill for at least 4 hours (or preferably overnight) is essential for it to set properly and develop its signature firm texture and rich flavor.

Q: Can I make this keto custard into a crème brûlée
A: Absolutely! To create a classic keto crème brûlée, sprinkle the top of the chilled custard with granulated erythritol and use a kitchen torch to caramelize it until it forms a hard, glassy crust just before serving.